Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, dry curry (with lots of chinese cabbage). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Dry Curry (with Lots of Chinese Cabbage) is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Dry Curry (with Lots of Chinese Cabbage) is something that I’ve loved my whole life.
Great recipe for Dry Curry (with Lots of Chinese Cabbage). I had so much Chinese cabbage so I added it to dry curry. If you don't have the spices marked with ＊ (cumin, nutmeg, coriander), you can omit them. In that case, try adding curry powder.
To get started with this recipe, we must first prepare a few ingredients. You can cook dry curry (with lots of chinese cabbage) using 19 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Dry Curry (with Lots of Chinese Cabbage):
- Make ready 600 grams Chinese cabbage
- Prepare 2 Onions (small)
- Prepare 100 grams Carrot
- Take 1 clove Garlic (minced)
- Prepare 1 piece Ginger (minced)
- Take 500 grams Combined ground beef and pork
- Get 2 tbsp ＊ Curry powder
- Take 1 tsp ＊ Natural salt
- Make ready 3 cubes ＊ Curry roux (medium-hot, crushed finely)
- Prepare 3 tsp ＊ Cumin powder
- Make ready 1 ＊ Nutmeg
- Prepare 1 tsp ＊ Coriander powder
- Get 1 ＊ Soup stock cube
- Get 1 piece ＊ Bay leaf
- Prepare 1 tsp plus Garam masala
- Take 1 tbsp Flour
- Prepare 1 Salt and pepper
- Prepare 2 tbsp Vegetable oil
- Get 1 tbsp Miso
Next add onion, garlic and curry leaves - saute till slightly browned. Dry Cabbage Curry gets its taste from vegetable mixed with chili powder and flavored with cardamoms. Dry Cabbage Curry is inspired by many restaurants worldwide. Cabbage Stir-fry is made using thinly sliced cabbage sautéed with onion, carrots in a light and flavorful spices.
Steps to make Dry Curry (with Lots of Chinese Cabbage):
- Finely chop the vegetables (It might be troublesome, but the texture will be better than grinding in a food processor.)
- Heat vegetable oil in a thick-bottomed pot and sauté the garlic and ginger until aromatic.
- First of all, sauté the onions patiently for about 20 minutes (over low to medium heat).
- Turn the heat higher and stir-fry the minced meat well, until browned.
- When the meat is brown, sift the flour (to hold the umami inside and thicken any extra sauce).
- Add Chinese cabbage and onions. Stir-fry while mixing roughly.
- Add all ＊ ingredients and cover tightly with a lid. Simmer over medium heat for about 20 minutes. (It might burn if you don't stir).
- After 20 minutes, the Chinese cabbage will start to soften release moisture. Continue simmering for 15 to 20 minutes as you mix everything together.
- Taste, and season with miso, garam masala, salt and pepper.
- Dish it up, and serve. I recommend you top it with baked tomatoes.
- The amount of water depends on the Chinese cabbage you use. If it tastes too plain at the end, adjust with miso and roux.
Dry Cabbage Curry is inspired by many restaurants worldwide. Cabbage Stir-fry is made using thinly sliced cabbage sautéed with onion, carrots in a light and flavorful spices. Sometimes, the simple and quick dishes are most tastier than the most complex or time consuming dishes. One such dish is the cabbage dry curry. But dry curries would also be very tasty for chapati.
So that is going to wrap it up for this special food dry curry (with lots of chinese cabbage) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
